Best Homemade Chicken Soup

This recipe offers a delicious and satisfying way to create this classic dish from scratch, saving you money and delivering unparalleled flavor. The ultimate comfort food, a nourishing broth brimming with tender chicken and vibrant vegetables, perfect for a cozy meal or when you're feeling under the weather.

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Prep Time 30

Cook Time 1

Simmering Time 30

Total Time 1 30

Servings: 6 bowls

Course: Soup

Cuisine: Classic, Comfort Food

Ingredients Equipment Method Notes

Ingredients

whole chicken (about 3-4 pounds), or 3 pounds chicken pieces (like thighs and drumsticks)
1 tablespoon olive oil
3 large carrots, peeled and chopped (about 1.5 cups)
3 stalks celery, chopped (about 1 cup)
1 large yellow onion, chopped (about 1.5 cups)
4 cloves garlic, minced
8 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 cup egg noodles or other small pasta (optional)
Fresh parsley, chopped, for garnish (optional)

Equipment

Large, heavy-bottomed pot or Dutch oven
Paper towels
- Knife
Cutting board
measuring cups,
Measuring spoons
Tongs
Bowls
Saucepan

Method

If using a whole chicken, pat it dry with paper towels. Season generously with salt and pepper. If using chicken pieces, simply season them as well.
whole chicken (about 3-4 pounds), or 3 pounds chicken pieces (like thighs and drumsticks), Salt and freshly ground black pepper to taste
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside, leaving any rendered fat in the pot. If you're using chicken pieces, you can skip removing them and proceed to the next step.
1 tablespoon olive oil, whole chicken (about 3-4 pounds), or 3 pounds chicken pieces (like thighs and drumsticks)
Add the chopped carrots, celery, and onion to the pot. Cook over medium heat, stirring occasionally, until they begin to soften, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
3 large carrots, peeled and chopped (about 1.5 cups), 3 stalks celery, chopped (about 1 cup), 1 large yellow onion, chopped (about 1.5 cups), 4 cloves garlic, minced
Return the seared chicken (if removed) to the pot. Pour in the chicken broth. Add the dried thyme, rosemary, and bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 45 minutes to an hour, or until the chicken is cooked through and tender. For a whole chicken, check that the juices run clear when pierced.
whole chicken (about 3-4 pounds), or 3 pounds chicken pieces (like thighs and drumsticks), 8 cups low-sodium chicken broth, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
Carefully remove the chicken from the pot. Allow it to cool slightly, then shred the meat from the bones, discarding any skin or bones. If you used chicken pieces, simply remove them from the broth, shred, and return them to the pot.
whole chicken (about 3-4 pounds), or 3 pounds chicken pieces (like thighs and drumsticks)
If you’re adding egg noodles or pasta, bring the soup back to a gentle boil. Add the noodles and cook according to package directions, typically 7-10 minutes, until al dente.
1 cup egg noodles or other small pasta (optional)
Remove and discard the bay leaf. Taste the soup and season with additional salt and freshly ground black pepper as needed. Ladle the Best Homemade Chicken Soup into bowls. Garnish with fresh chopped parsley, if desired.
Salt and freshly ground black pepper to taste, Fresh parsley, chopped, for garnish (optional)

Notes

Store cooled soup in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Can be frozen for up to 2-3 months.